Posted in Bon Appetite, Generic Ones, Super Duper Easy

#758 – Make Your Own Lunch

Not really sure why this is a “must do before you die” item listed in the book. Maybe because we’ve gotten to the point where one can easily never make their own lunches. It’s either made for the person (like when we are kids and our parents made them) or fast food, store bought pre-made stuff, or going to places like subway.

During the weekday, I am able to come home at lunchtime and make something to eat and relax. Every once in a while, I’ve made a salad the night before. Typically I’ll have a wheat wrap, a slice of cheese, and two slices of turkey. No mayo and often no mustard (because I am lazy and don’t want to add the extra bit of effort) So, while it’s a bit dry, I’m fine with it.

lunch 1Then I’ll add chips or fruit.

And Bon Appetite! Mission accomplished for this book item!

Do you make your own lunch?

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Posted in Bon Appetite, Drinks Galore

Recipe #7 & #8 – Shrimp Ceviche & Tomato Salad

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

This time I made 2 recipes to enjoy side by side, so I only had one of the wine suggested pairings for my meal.

Ingredients:
Summer Tomato Salad:
ripe homegrown, farm-stand, or heirloom tomatoes
extra virgin olive oil
sherry vinegar
fresh lovage or chives
pumpkinseed oil
Manchego cheese (can also use parmigiano-reggiano or aged monterey jack)
(I added some bell peppers)

Shrimp Ceviche with avocado, cilantro, and lime:
shrimp
coconut milk
dry white wine
saffron, tabasco sauce, cilantro
scallions
lime juice
shallots
tomatoes
avocado
(I added radishes)

Wine recommendations:
for the salad – New World Sauvignon Blanc (Brancott, Nautilus or Canyon Road, Ferrari-Carano Fume Blanc)
for the ceviche – Sparking Wine (Aria Cava Extra Dry or Argyle Brut or Italian Vermentino)

I chose the Ferrari-Carano Fume BlancMy Review:
They paired very well together. I forgot to buy pumpkinseed oil so not sure how much of a difference in taste it would be in the salad. Either way, I would definitely make both again. My mom and I like to talk about other ways to try new recipes we eat, and both thought adding kalamata olives would go well here.

For the ceviche, very yummy! I would probably not do the radishes again. And I see how having tomatoes in it, helps offset some of the hot sauce and shallot taste. Next time, I want to add some green apples in it and see how that tartness might go.

Posted in Bon Appetite, Drinks Galore

Recipe #6 Seared Pork Tenderloin

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
dried porcini mushrooms
chicken broth or water
olive oil, butter, salt, pepper, thyme
shiitake mushrooms
pork tenderloins (only I grabbed pork chops by accident)
shallot
red wine
dried figs
demi-glace
red wine vinegar

Wine Recommendations:
French Red Burgundy or Oregon and California Pinot Noirs

I chose Bogle Pinot Noir (from a California winery basically down the street)My Review:

making the sauce takes the most amount of time but it is full of flavor and good to go on top of the pork. I would make this again.

Posted in Bon Appetite, Drinks Galore

Recipe #5 – Roasted Spaghetti Squash with Nutmeg & Balsamic Vinegar

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
large spaghetti squash
olive oil, balsamic vinegar salt/ground white pepper, unsalted butter, light brown sugar
grated nutmeg
finely chopped smoked almonds (optional)
(I added garlic)

Wine Recommendations:
Dry Riesling – Paul Blank (Alsace, France)
Slightly sweet Riesling – Hogue (Columbia Valley, Washington State)
Dry Gewurztraminer – Hugel (Alsace, France)My Review:
She wrote that it could serve two as a main course or four as a side dish. Well a large squash makes for A LOT of spaghetti. (side note: that shell is pretty hard to cut in) The first night I made it for a main course. There was lots leftover for my mom and I. I really liked the taste of the balsamic and nutmeg. I used smokehouse almonds and ground them a little to fine but they also added a nice flavor to it all.

I couldn’t find those wine choices at the store, so I went with my favorite Riesling – Chateau St. Michelle. It worked very well together. The dish was tasty, but it seem pretty plain. And having just the vegetable didn’t make for a full, healthy meal.

The second night, I added some chicken and wanted to add feta cheese but it had gone bad so we didn’t use it.

Posted in Bon Appetite, Drinks Galore, Festivals/Special Events, Requires Travel, Sporty Chance/Heart Stopping Adventures

Oktoberfest in Munich, Germany

I went to Oktoberfest in Munich, Germany around 2002. I thought I’d write up a condensed list of some of stories/memories/experiences I had. I would LOVE to go to Oktoberfest again sometime, especially since I only was there one evening.

What I learned from my First Oktoberfest adventure in Germany:

  • Don’t wait until the day before to decide to go. You’ll only be able to get a room at a B & B outside of Munich in the middle of no-where.
  • Learned that Dachau is a little town outside of Munich, not just a concentration camp. Did you know that?
  • Don’t forget how you got to the B & B, you’ll need that information later
  • Learned they had carnival type rides there. Whoa, is that really a good idea?
  • Don’t be with people that decide to bring a little baby. They won’t let you in the tents/halls where there is beer, food, and fun music and dancing because of all the smoking that fills the air.
  • Beer and some food are available outside, and tables, but it looked more fun inside
  • If you are with people with a baby, you can sneak some free beersteins out, maybe. otherwise you have to buy them
  • Be careful handing your phone off to friends as a precaution to getting split up. Your dad might call to say hi and that friend will have a conversation with him, who has no idea who the person is. Luckily, I was nearby to grab the phone.
  • Do not lean against walls, ever! If you wonder why they are wet, just wait, you will see why lines to the guys bathrooms are so short.
  • You make all kinds of friends sitting at the long tables, sometimes you can understand each other and other times you just smile, laugh, and go along with what each of you are saying even though you have no clue.
  • Shepherding drunk friends back to the train station requires more than one sober person to help, depending on the group
  • You might think Dachau was small in the daylight and easy to navigate the roads, but at night the roads all become circles.
  • It’s spooky driving right past the remains of the concentration camp, especially when you realize that’s what it is and had never seen it. Don’t let your drunk friends convince you to stop to check it out. Don’t worry I didn’t let them.
  • Once you finally get on the road to the B & B in the middle of no-where, try not to get stuck with a train going through. The drunk friends in their wife beaters will try to speak to the occupants in another car for directions. Whether they understood the slurred English or attempts at German are unknown.
  • Make sure you can get into the B & B in the late evening. It took a while for someone to unlock the door
  • Make sure the couple with the baby have diapers. There are no places to buy some in Germany as everything is closed on Sundays.
  • Don’t forget a camera to take photos of all these antics, especially if you need proof when telling some one what they did
only photo I have, this is Dachu’s concentration camp ruins

Have you been to the Oktoberfest in Germany?  Or other big Oktoberfests? Crazy adventures to share? Been to Dachau?

Posted in Bon Appetite, Drinks Galore

Recipe #4 – Chicken Breasts with Prosciutto & Sage

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Chicken breasts
Prosciutto
Sage leaves
Olive Oil and Dry Oloroso Sherry

Wine Recommendations:
Italian Nebbiolo, Pio Cesare Nebbiolo d’Alba, Vallana Spanna, Travaglini Gattinara, Marchesi di Gresy Barbaresco, Massolino Barolo

I couldn’t find any of these so I bought a Tre Donne Barbari Nebbiolo
My Review:
Her recipe makes for six. I didn’t need to make all the chicken, so I bought 2. Ended up splitting one breast with my mom. It was very easy to make. I guess you only need to use one prosciutto slice per chicken, but I used 2 on each one.

A nice change from having just plain chicken.

Posted in Bon Appetite, Requires Travel

#1778 Enjoy the Frozen Hot Chocolate at Serendipity

Apparently the original one is located in New York, and that’s the main one people said I had to go to. When I was looking around for “things to do” in Las Vegas, I came across a Serendipity there near Caesar’s. I had hoped to be able to go and enjoy a frozen hot chocolate. On the last day, a friend and I went walking around and got there for brunch. We walked up and gave our names to reservations. She took down my friend’s phone number and that became our pager when a table was ready for us. That was pretty neat. It allowed us to be able to walk through the stores at Caesars.

When we were seated, my friend decided to get one of their sandwiches. I went with a Banana Cream waffle. Both were quite large in size but very yummy.

Then we got the main treat. a Frozen Hot Chocolate. I assumed there was only one type, but they had a few different ones. Both of us decided on the Mint one. It tasted like liquid Andes chocolates. VERY YUMMY!!

Interesting enough they spell it as Frrrozen Hot Chocolate. And you can order to make and have some at home. Might just have to do that.

Have you been and had the frozen hot chocolate? Which Serendipity? 

 

 

Posted in Bon Appetite, Drinks Galore

Recipe #3 – Charred Corn Salad with Avocados and Orzo Recipe

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
fresh corn, husked
extra virgin olive oil / sherry vinegar/ cilantro / salt / black pepper
shallots
red bell pepper
zucchini
garlic
avocado
orzo pasta

(I had added shrimp)

Wine recommendations:

New World Barrel-Fermented Chardonnay like Canyon Road, St. Francis, Cambria Julia’s Vineyard (California wines), or Casa Lapostolle Cuvee Alexandre (Chile)

I had it with Sterling Chardonnay My Review:
I really liked this one. Charring the corn on a grill adds a different flavor than if you just cooked it. And she has you cook the avocado in oil for a sauce. It’s a keeper and can change it up by adding protein like chicken, shrimp, or meat.

Posted in Bon Appetite, Drinks Galore

Recipe #2 – Angel Hair Pasta with Smoked Salmon and Edamame “Pesto”

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
angel hair pasta
smoked salmon
frozen edamame
lime
cilantro leaves / basil leaves / garlic cloves / ground white pepper / sea salt
olive oil / toasted sesame oil

Wine recommendations: 

Italian Vermentino – Sella & Mosca Vermentino or Sparkling Wine – Nino Franco Prosecco (Italy), Iron Horse Russian Cuvee Sparkling Wine (California)My Review: 

I had tried to make it a faster recipe by using a package of smoked salmon and it turned out not very good. Didn’t care much for the “pesto” sauce of it either.

Posted in Bon Appetite, Drinks Galore

Recipe #1 – Plantain Crusted Chicken

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Plantain chips or unsweetened banana chips
dry mustard / dried thyme / allspice / ground cloves / kosher salt / ground black pepper
egg
hot sauce
all-purpose flour
boneless, skinless chicken breasts
vegetable oil
lime

Wine recommendations: California Central Coast Chardonnay
Lockwood, Morgan, Estancia, Bryon, Calera, Au Bon Climat

Picked up a chardonnay from Edna Valley

My Review:
The crust part got a bit overcooked and the chicken almost wasn’t cooked all the way through. I was able to finish cooking the chicken but worried that the crust wouldn’t taste good. Not a absolute favorite but it was a different tasty way to eat chicken.

Posted in Bon Appetite

#1313 – Eat One Raisinet at a Time

image (1)I wasn’t sure why this would be a bucket list item. But when I got a box of raisinets and opened them, I understood. Shaking out into my hand, I had a whole bunch and I just wanted to throw them into my mouth. It takes patience and control to just pick up one little chocolate covered raisin and put in the mouth. I solved this by putting them into a bowl and leaving it on the kitchen counter. Whenever I go by it, I pick one raisinet up and eat it. Doing it this way is taking a lot longer to finish the box but it’s kind of fun.

How would you get yourself to eat one piece of candy at a time when you would rather throw a mouthful in?

Posted in Bon Appetite, Generic Ones, Requires Travel, Super Duper Easy

#529 – Eat a Hot Tamale

This could be for eating the candy ~ Hot tamales

 

or for eating the dish. By definition a tamale is “A Mexican dish of seasoned meat wrapped in cornmeal dough and steamed or baked in corn husks”

tamaleI’ve enjoyed hot tamales wrapped in corn husks several times from the grocery store. In 2012, I was coming home from a trip and had a layover at an airport in El Salvador. While there I had my first experience of eating a tamale that had been wrapped in grape leaves. It didn’t taste all that different.

 

What are some different ways you have received and eaten a hot tamale?

Posted in Bon Appetite, Drinks Galore, Requires Travel

#256 – Go Wine Tasting in Sonoma County, California

The first time went wine tasting in Sonoma County I think was in 2009. My family rented a house in the Russian River area for the weekend. This was a lot of fun because a number of them had been living in other parts of the country and so it was a big family gathering. While visiting, I went with one of my cousins and his girlfriend (at the time) to a few wineries.P1010199The only one I know is Hop Kiln because I got the name in a photo. There were two other places that were beautiful and had tasting rooms outside, but I’ve forgotten their names. Guess I’m just going to have to go back to match the photo to the place and re-taste the wine.P1010203What is neat about Hop Kiln is that the tasting room is in a California registered landmark.

This structure served the important hop industry of California’s north coast region, once the major hop-growing area in the west. Built in 1905 by a crew of Italian stonemasons, it represents the finest existing example of its type. The building consists of three stone kilns for drying hops and an attached wooden cooling barn with a two-story press for baling hops.

I definitely want to go back and explore more and taste more of the wineries. I would say that Sonoma, especially the Russian River area, is more pretty then Napa. But I would bet the prices for tastings are about the same.

Have you been to wineries in Sonoma, Russian River, or Napa? How was your experience?

Posted in Bon Appetite, Generic Ones, Super Duper Easy

#975 – Eat only the green M&M’s

I recently opened a bag of peanut m&m’s thinking I could cross this off. There was only 1 green one in the regular snack sized bag. I could have eaten that one and call it good but JUST 1? I was thinking I was going to have to get a big bag because there are not many green m&m’s each bag.

I was browsing Target around Christmas and saw they had the Christmas themed candies out. They would have to have some that had more then your average number of green ones in a bag. They had them. Then I went by the regular candy aisle to get Raisinets for another “bucket” list item. I took a glance at the m&m’s there and my feet stopped in their tracks. There was a bag that was JUST GREEN m&m’s. It was like the m&m gods heard my prayer and knew I had this item to cross off. This way I wasn’t going to waste any of the other colored m&m’s. I was super happy, and felt like dancing. Luckily I resisted because I am sure people would not understand.

image

Cheers to the GREEN m&m’s!

Do you have a favorite m&m color?